Chinese Food
Healthy, sugar free, oil free, bubble free, whole wheat vanilla Muffin (braised with gongs)
(101066 views)Muffins are a kind of artistic, simple and beautiful breakfast. In fact, I used to call them gongs. There's no need for the ingredients list. Just use the method of thickening invented by me, that is, adding powder when it's thin, reducing powder when it's thick. Of course, adding milk when it's thick. This time, I changed my usual way of making muffins for the sake of health. There are four highlights: one is no sugar; two is no oil; three is whole wheat flour; four is protein cream instead of foam powder. The finished products sell well and taste well. They are decorated with strawberries and sugar powder. There is no doubt about their appearance and taste. -
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and the egg white. Mix the yolk and milk with the egg pump, sift in the whole wheat flour, and then stir until there is no granul
Step2:Beat the egg white with an electric beater until it is dry and foamy
Step3:Add the protein to the egg yolk paste in batches like Qifeng
Step4:After cutting and mixing, you can see small bubbles. The pine cake is supported by it
Step5:After the pan is hot, take a small spoon and scoop a spoon of paste into the pan from a height of 20 to 30 cm. Without turning the pan, it will slowly seep into a beautiful circle
Step6:Fry over low heat until bubbling and turn over the other side
Step7:In order to look good in shape, you can press the raised edge slightly with a shovel and stick it to the pot after turning over
Step8:Spread thousand island sauce on one side of the fried muffins and stack them up
Step9:Strawberries are washed and dried, cut and put on for decoration
Step10:Sift the sugar powder and it will be served.
Step11:The following are finished product displays. Click to view the large-scale picture ◆ ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ th
Step12:Finished product
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Cooking tips:1. This recipe may be affected by the size of the egg and the amount of water absorbed by the flour. It's also possible that when I do it, I will give full play to the record at will. Please follow the foreword thin and thick method to modify it. Muffins are really a very flexible thing. It's not important to thin and thick. It's about the same as Qifeng paste. As long as it can be scooped up easily and fall freely, but it won't fall suddenly A pot of water can be fried; 2. Hot pot does not need to put oil. There is no need to drop oil from the head to the tail. After each pot is spread, the pot must be flushed with cold water to cool down. Otherwise, the next one is easy to burn. Especially if the formula contains sugar; 3. When the foaming is about two-thirds of the time, the next one can be turned over to light up. If you spread more than one, you can hold the fire; 4. Considering that you need to flush with cold water to cool down, it is recommended to choose the thin bottom one as much as possible A small pot that can only be spread one at a time. Light and easy to control. There are skills in making delicious dishes.
